CARIBBEAN PORK 'N RICE
Barbecue sauce and pineapple give a tropical twist to plain old pork & rice.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 25m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.
- Stir in remaining ingredients. Bring to boil; cover. Remove from heat.
- Let stand 5 min. Fluff with fork before serving.
Nutrition Facts : Calories 460, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
CARIBBEAN PORK WITH PINEAPPLE
Make and share this Caribbean Pork With Pineapple recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season pork with salt.
- Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
- Cover and refrigerate about 1 hour.
- Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
- Transfer pork to a shallow baking dish.
- Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
- Add garlic and cook 30 seconds.
- Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
- Cover pork and bake in a 350 degree oven for 20 minutes.
- Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
- Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.
Nutrition Facts : Calories 355.4, Fat 14.7, SaturatedFat 3.1, Cholesterol 98.3, Sodium 295.8, Carbohydrate 17.6, Fiber 2.3, Sugar 11.9, Protein 33.1
CARIBBEAN GRILLED PORK WITH PINEAPPLE SALSA
The ripe, tropical flavors of this salsa couldn't find a better partner than the curry-inspired rub. Tastes wonderful on pork, chicken or turkey! Recipe from Pamela Anderson & Fine Cooking 79, pp. 42 July 1, 2006 edition. Have tweaked the recipe a bit!! See if you like it! :)
Provided by Manami
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE SPICE RUB:.
- In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
- MAKE THE SALSA:.
- In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
- Let stand while you grill the meat.
- Before serving, adjust the lime juice, salt, and pepper to taste.
- PREPARE THE FIRE AND THE MEAT:.
- Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
- While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
- Clean the hot grate with a wire brush; oil the grate.
- Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
- Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
- Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
- Transfer to a serving platter and let rest for 5 minutes.
- Serve with the paired salsa spooned alongside or over the meat.
- Drink Suggestions.
- If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.
Nutrition Facts : Calories 396.7, Fat 16.8, SaturatedFat 4.8, Cholesterol 124, Sodium 386.3, Carbohydrate 19.8, Fiber 2.4, Sugar 14, Protein 41
CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA
This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork.
Provided by Zanna_409104061
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
- Preheat broiler with rack 4 inches from heat.
- Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
- Rub the spice mixture all over the pork, coating it evenly.
- Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
- Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
- Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
- When pork is finished, slice thinly and serve with the salsa.
- To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.
Nutrition Facts : Calories 408.4, Fat 20.2, SaturatedFat 4.7, Cholesterol 112.3, Sodium 1255.3, Carbohydrate 21.4, Fiber 4.4, Sugar 15.4, Protein 36.5
CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA
This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 9
Steps:
- To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
- Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
- Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
- Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
Nutrition Facts : Calories 374 g, Fat 17 g, Fiber 3 g, Protein 36 g
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